Simple Salmon Kedgeree Recipe

I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.

Shauna Niequist

Hey, Lovelies!

This is one of my easy go-to meals when I am tired and want something that is nurturing, filling and flavoursome.

Kedgeree was originally a dish of spiced lentils, onions, garlic, ginger and rice, known as kitchiri. It was a common breakfast dish in India, and it became a favourite with colonialists who altered the recipe over time. I make a variation on kedgeree when I have cooked rice and vegetables to hand, a hard-boiled egg and some salmon. It’s comfort food in a bowl, and it is delicious and sustaining.

I cook up plenty of brown rice at the beginning of the week, and cook vegetables which I can add to the rice. This week I cooked up sweet corn, zucchini, carrot, peas, and cauliflower. My ratio is 50:50 rice to vegetables. It makes a quick meal base for so many things! I also prepare hard-boiled eggs for fast meals or protein-rich snacks. Add fish to this, a little onion and curry and you have kedgeree.

I often cook up extra salmon fillets so I can have some to use during the week, but canned salmon works just as well.

I hope you enjoy this simple tasty meal. It’s good served warm, and equally delicious cold.

Hugs and love, Nicole xx

Ingredients to serve 2

• 1/2 cup (or 100g) cooked or canned salmon
• 1 large onion
• 1 teaspoon of butter and 1 teaspoon of olive oil
• 1 teaspoon curry powder (or more, to taste)
• 2 cups cooked rice
• 2 cups cooked vegetables
• 1 hard-boiled egg, chopped
• fresh parsley, chopped
• a lemon cut into wedges
• a grind of cracked black pepper

Method

1. Cut an onion in half and then into slices. Add these to a large frypan over medium heat with the butter and oil, and stir until soft.
2. Add the curry powder and fry off for a minute or so, stirring well.
3. Add the cooked rice and vegetables, stir well and heat for two minutes.
4. Dump in the flaked salmon and stir through.
5. Sprinkle chopped egg and parsley over the top, and give a good grind of cracked black pepper. Serve with lemon wedges. Squeeze the fresh lemon over the top before eating.